Insurgent comes out in cinemas this week. Having missed making the Dauntless chocolate cake when the first movies came out, I figured now was a good time to fix that. This chocolate cake is a chocolate malt cake topped with chocolate cream cheese frosting. Now, I’m not much of a cake eater, so I usually have decent self control. But I could not stop opening the fridge and eating more! This would definitely be welcome in Dauntless.
In a mixer stir together the flour, cocoa powder, baking powder, sugar and salt.
Melt the butter in a glass mixing bowl and stir in the Ovaltine until combined.
Pour into the dry mixture.
Add in the milk,eggs, oil and vanilla.
Oil the pan.
Pour in the cake batter and bake for 1.5 hrs until a skewer pressed into the centre of the cake comes out clean. Depending on your oven it may take longer, so keep an eye on it. Because of the consistency, you need to bake it on a low heat for a longer time.
Chocolate cream cheese frosting
In a mixer, beat together the cream cheese and butter until smooth.
Add in the milk, icing sugar, vanilla, cocoa and cinnamon, and beat until completely smooth (no lumps!)
With the cake cool, smooth the frosting over the entire cake.
Refrigerate until ready to serve.
Adapted from Christina Tosi’s Momofuk Milk Bar Chocolate Malt Cake recipe in bon appetit, and frosting recipe from allrecipes.com